Rose's Baking Basics: OUTBakes

SHORTENING AND FLOUR DOUGHNUTS ON THE LEFT

SHORTENING AND FLOUR DOUGHNUTS ON THE LEFT

For our Apple Cider Cake Doughnuts recipe in Rose’s Baking Basics, we state to coat the doughnut pan’s cavities with baking spray with flour. This week we were experimenting with substituting commercial apple cider reduced by 6 times for our apple cider reduced by 3 times. The baked and cooled doughnuts had somewhat flattened tops. When we did a second test, I suggested that we grease two of the cavities with shortening and flour. Voila! The two doughnuts prepped this way had rounded tops and did not rise above the sides of the pan the way the ones coated with Baker’s Joy did.
For our Book Corrections postings for Rose’s Baking Basics we have added LIGHTLY COATED WITH SHORTENING AND FLOUR as an option for this recipe.

SHORTENING AND FLOUR DOUGHNUTS ON THE LEFT

SHORTENING AND FLOUR DOUGHNUTS ON THE LEFT

TIGHTER GRAIN FOR THE SIDES OF THE DOUGHNUTS ON THE LEFT

TIGHTER GRAIN FOR THE SIDES OF THE DOUGHNUTS ON THE LEFT